Loading...

Grease a 9x13-inch baking dish with butter. Spread the cubed bread evenly in the bottom of the prepared dish.

Sprinkle the crumbled breakfast sausage, shredded cheddar cheese, diced bell pepper, and diced onion over the bread cubes.

In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.

Pour the egg mixture evenly over the ingredients in the baking dish, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the liquid.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the egg custard.

The next morning, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.

Remove the plastic wrap and bake for 45-55 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.

Let the strata rest for 5-10 minutes before cutting into squares and serving.


Grease a 9x13-inch baking dish with butter. Spread the cubed bread evenly in the bottom of the prepared dish.

Sprinkle the crumbled breakfast sausage, shredded cheddar cheese, diced bell pepper, and diced onion over the bread cubes.

In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.

Pour the egg mixture evenly over the ingredients in the baking dish, ensuring all the bread is moistened. Gently press down on the bread with a spatula to help it absorb the liquid.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the bread to soak up the egg custard.

The next morning, preheat your oven to 350°F (175°C). Remove the strata from the refrigerator and let it sit at room temperature for about 15 minutes while the oven preheats.

Remove the plastic wrap and bake for 45-55 minutes, or until the strata is puffed, golden brown, and a knife inserted into the center comes out clean.

Let the strata rest for 5-10 minutes before cutting into squares and serving.
